This is the year of the sliced and diced list — because the world of restaurants has changed profoundly. No longer is the best — or the most revered — food in town served at temples to haute gastronomy where the gracious welcome rules. Fine dining has lost its cachet and mostly been replaced by roadhouses with pork, fat, smoke and barbecue, benches for seats, no reservations, loud music and cold drafts, bourbon cocktails and servers whose idea of hospitality is a 20 per cent tip. I’ve still ranked the city’s 100 best restaurants — so you know where to eat — but the 2014 ranking acknowledges that fine dining is out of style.